This special occasion pork roast is encrusted in a mixture of garlic and rosemary. Finish it off with a white wine pan gravy.

Yield: Serves 10.



  • 1/4 cup chopped fresh rosemary
  • 8 cloves garlic, crushed
  • 1 tbsp kosher salt
  • 1 1/2 tsp freshly ground pepper
  • 8 lb (3.5 kg) boneless centre-cut double-loin pork roast
  • 2 tbsp all-purpose flour
  • 1/2 cup dry white wine
  • 2 cans (10 oz/284 mL each) chicken broth
  • 1/4 tsp salt


  1. Preheat oven to 425°F.
  2. Using a mortar and pestle or mini food processor, grind rosemary, garlic, kosher salt and pepper until mixture forms a paste. Pat rosemary mixture onto all sides of roast. Place roast on a rack in a large roasting pan. Let stand for 30 minutes.
  3. Roast for 30 minutes. Reduce temperature to 350°F and continue roasting until a meat thermometer registers 160°F, about 1 1/2 - 2 hours. Transfer roast to a platter and cover with foil. Let stand for 15 minutes before carving.
  4. Meanwhile, to prepare gravy, skim fat from drippings in pan. Set pan over low heat. Whisk flour into pan drippings until blended and cook, stirring, for 1 minute. Gradually whisk in wine and broth. Bring to a boil over medium heat, scraping to loosen browned bits.
  5. Reduce heat and simmer, stirring frequently, until gravy is slightly thickened. Stir in salt. Carve roast and serve with gravy.
Nutritional analysis per serving:

369 calories, 10.7 g fat, 60.2 g protein, 5.9 g carbohydrate, 0.7 g fibre, 936 mg sodium


A boneless centre-cut double-loin pork roast is made up of two single loins tied together.